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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 44.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 270.2 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 0.9 g

View full nutritional breakdown of Easy red gazpacho calories by ingredient
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Easy red gazpacho

Submitted by: OVERWORKEDJANET

Introduction

Cold gazpacho gives you many of your vitamins and vegetable servings with a zing! Adjust all of the ingredients to taste; I prefer mine very hot so go slow on the peppers I listed. I've used fresh tomatoes but scalding, peeling and removing seeds was not my thing. You can use any type canned tomatoes. Experiment with the vegetables! More cucumbers, less tomato, less peppers or more. It's really up to you to decide what's the balance. I've added carrots as well.
Serve with a dolop of fat-free Greek yogurt.
Cold gazpacho gives you many of your vitamins and vegetable servings with a zing! Adjust all of the ingredients to taste; I prefer mine very hot so go slow on the peppers I listed. I've used fresh tomatoes but scalding, peeling and removing seeds was not my thing. You can use any type canned tomatoes. Experiment with the vegetables! More cucumbers, less tomato, less peppers or more. It's really up to you to decide what's the balance. I've added carrots as well.
Serve with a dolop of fat-free Greek yogurt.

Number of Servings: 12

Ingredients

    Redpack crushed tomatoes in thick puree(28 oz can)
    3 cups peeled and diced and seeded cucumbers (about 2 large)
    Yellow bell pepper, seeded, cohpped about 1 cup
    Green bell pepper, seeded chopped about 1 cup
    Red onion chopped about .5 cup or to taste
    Roasted red bell peppers, optional, about 1 cup
    bottled hot peppers (sandwich style) to taste
    Red wine vinegar to taste
    Fresh cilantro large stems removed, to taste
    V8 spicy hot vegetable juice

Directions

Everything will go into a food processor or blender.
Prepare all vegetables by washing, peeling if needed and cutting into pieces.Add the tomatoes to a large container.
Add vegetables, by type, to the food processor and allow to be chopped into fine but distinct pieces. I group the peppers together as they are a bit tougher. Pour each group into the container. You should have small and colorful pieces of the vegetables. You do not want to liquify. I have added cilantro to the onions and processed a bit longer to finely chop the cilantro and i really don't want to bite on a chunk of onion!
Once all vegetables have been processed I add the V8, hot peppers and red wine vinegar to taste.

Serving Size: Makes 12-14 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user OVERWORKEDJANET.






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